My Halal Kitchen|Recipes by Yvonne Maffei » stuffed mushroomshttp://myhalalkitchen.com
Sat, 01 Aug 2015 07:30:00 +0000en-UShourly1http://wordpress.org/?v=4.2.3Italian Herb-Stuffed Mushroomshttp://myhalalkitchen.com/italian-herb-stuffed-mushrooms/
http://myhalalkitchen.com/italian-herb-stuffed-mushrooms/#commentsMon, 18 Jan 2010 01:37:29 +0000http://www.myhalalkitchen.com/?p=2460My family has been making stuffed mushrooms since I can remember eating savory foods. They look tedious to make, but I promise you they are super simple. I only cut off the stem to use in the stuffing, not the core of the mushroom. I think it makes the recipe easier, less messy and I ...

]]>My family has been making stuffed mushrooms since I can remember eating savory foods. They look tedious to make, but I promise you they are super simple. I only cut off the stem to use in the stuffing, not the core of the mushroom. I think it makes the recipe easier, less messy and I don’t have to worry about cracking the mushroom core. This is perfect for parties, but works great as a side dish to steak, fish or chicken dinners.

Italian Herb-Stuffed Mushrooms

Makes 2 dozen mushrooms

Ingredients

24 oz. Crimini or any large cap mushrooms

1 small yellow onion or 1/2 large yellow onion

1-2 garlic cloves

1 tablespoon extra virgin olive oil

1 Tb. unsalted butter

1/3 cup bread crumbs, unseasoned

2 tablespoons dried parsley

1/2 teaspoon dried basil

dash black pepper

pinch salt

1 tablespoon grated Parmesan

Directions

Preheat oven to 325°.

Remove stems from mushrooms.

Mince onions, garlic and mushroom stems.

To a large sauté pan, add butter. When it begins to froth, add the olive oil.

Add the minced onions and sauté until translucent. Add garlic and mushroom stems and cook for 2-3 minutes, stirring often.